In a medium saucepan, stir together cranberry juice, sugar, and cornstarch.,Bring to a boil, stirring often.,Cool.,Add raspberry vinegar and frozen raspberries, set aside.,Toast hazelnuts on a baking sheet in a preheated 350 degree oven for about 10 minutes.,Cool and coarsely chop.,Prepare Parmesan shells by spraying an 8 inch nonstick skillet with nonstick cooking spray.,Heat pan over medium heat.,______,Allow cheese to bubble for about 30 seconds before adding an additional 1/4 cup of finely grated Parmesan.,When cheese starts to turn golden-brown, remove from the pan and place over a mold or an inverted small stainless steel bowl.,Cool.,In a large bowl, toss spinach, turkey and hazelnuts.,Divide the salad among the cooled Parmesan shells.,Serve immediately with the dressing on the side.